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Pineapple-Caramel Sponge Cakes

 Pineapple-Caramel Sponge Cakes
Want the flavor of pineapple-upside-down cake without the heat and hassle of turning on the oven? Whip up Lynn Mahle’s delicious no-bake dessert. Only four ingredients make it a fuss-free winner for the Quincy, Florida reader!
4 ServingsPrep/Total Time: 10 min.

Ingredients

  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1/2 cup caramel ice cream topping
  • 4 individual round sponge cakes
  • 1 pint vanilla ice cream, softened

Directions

  • In a small saucepan, combine pineapple and caramel topping. Cook over
  • medium heat for 2-3 minutes or until heated through, stirring
  • occasionally.
  • Place sponge cakes on dessert plates. Top each with a scoop of ice
  • cream and 1/4 cup pineapple sauce. Serve immediately. Yield: 4
  • servings.